Grouse Pie

Name: Grouse Pie
Yield: 4 servings
Ingredients: If the birds are small, keep them whole; if large, divide or quarter them.; put plenty of butter in the dish above and below them; or lay a beef-steak in the bottom of the dish.; Cover the whole with a good puff paste.; a glass of claret

From The thorough good cook, 1895

Serves 4

Enhances the flavor of the game.

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 154. The excerpt below is the record exactly as published.

Grouse Pie. If the birds are small, keep them whole ; if large, divide or quarter them. Season them highly, and put plenty of butter in the dish above and below them, or lay a beef- steak in the bottom of the dish. Cover the whole with a good puff paste, and take care not to bake the pie too much. A hot sauce made of melted butter, the juice of a lemon, and a glass of claret

Cook this with the app: pantry check, scaling, and the assistant.